LOW FAT, GUILT FREE TIRAMISU

INGREDIENTS:
1 & and, 1/2 cups of strong black coffee (I usually add a few tbsps of hot choc powder to the coffee)
2 tbsp of Frangelico
2 egg whites
1 cup of low fat (light/ diet/ reduced fat) custard
350g low-fat ricotta cheese
1/4 cup of icing sugar, sieved
250g savoiardi/ sponge finger biscuits
garnish with grated chocolate or 2 tbsp of cocoa powder

Questo è Come Noi Lo Facciamo (this is how we do it)....

1. Combine the coffee and Frangelico (+ hot choc mix) and set aside to cool.
2. Beat the egg whites to soft peaks using an electric beater.
3. In a separate bowl beat together the custard, icing sugar and ricotta until smooth and creamy.
4. Fold the egg whites into the custard mixture, be careful not to knock all the air out of the eggs, you want to keep the mixture light and fluffy.
5. To assemble the tiramisu, use a round or rectangle dish about 6cm deep and 18cm square or 18ch diameter.
6. My method is to place half the biscuits on the base of the dish and ladle over half of the coffee mixture 
7. Follow by pouring over half of the ricotta mixture.
8. Repeat the process, laying down the biscuits, ladle over the coffee and smooth over the remaining ricotta mixture.
9. Finish off the tiramisu by grating over some white or milk chocolate (just a smidgen, this is meant to be low fat) or cocoa powder.

Lei può mangiarlo tutto, well, I definitely could :)

SICHUAN PORK RIBS WITH EGGPLANT, GINGER AND BLACK VINEGAR

INGREDIENTS:

100 ml olive oil
1 brown onion, finely sliced
4 garlic cloves, smashed
2 eggplants, sliced into 2cm-thick disks
6 slices of pork belly, 2cm thick
1 daikon, peeled and sliced, 2cm thick (you know what: when you slow cook daikon, esp with pork, it goes all sweet and weirdly delicious, give it a go, smells a bit odd, but tasty)
6cm piece of ginger, peeled and thinly sliced
2tsp of ginger powder
1/2 tsp five-spice powder
2 tbsp pepper
3 small chillies, split
3 tbsp black vinegar
200ml oyster sauce
2 tbsp raw sugar
100ml light soy sauce'
250 ml chinese cooking wine (xiao xing)
200 ml water

HOW DO YOU MAKE THIS DELICIOUSNESS A REALITY?..

1. preheat the oven to 160 fan-forced
2. use a big, wide (shallow) pot or la chausseur (with a lid) and heat the olive oil over high heat and fry the onion, garlic stir frying for 1 minute, or until aromatic.
3. add the egglant and stir fry for 2 mins (I actually prefer, to cut the eggplant into 2cm sticks rather than rounds, but as always recipes are guides, not gospel).
4. add the pork, daikon, dried spices and all the other ingredients and bring to a simmer
5. place the lid on the pot and out in the oven for 2 1/2 - 3 hours. and the ribs will be amazingly fall-aparty and tender.
6. serve with steamed rice.

Recipe thanks to Karen Martini.